AUSTRALIAN STYLE YOGURT RECIPE RECIPES

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HOMEMADE YOGHURT RECIPE | GOOD FOOD



Homemade yoghurt Recipe | Good Food image

Making your own yoghurt is easy and complicated at the same time. It's easy because you only need whole milk and a small amount of yoghurt. The complication is that you have to be meticulous with your equipment sterilisation and temperature control. But once you taste the finished product the effort is worth it.

Provided by goodfood.com.au

Categories     Breakfast/Brunch

Total Time 45 minutes

Yield MAKES 1.1 litres

Number Of Ingredients 2

1 litre full-cream milk
2 tbsp natural yoghurt

Steps:

  • Choosing the right jars

    You will need jars with lids to hold the yoghurt, either one large jar that holds 1100 millilitres, or some smaller jars. Fill a large saucepan with water, place the jars, lids, a whisk and metal spoon in the pan, bring to the boil then boil for 10 minutes. Turn off the heat and leave everything in the saucepan until you use it.

    Tip: When choosing which jars to use for making yoghurt, make sure they will fit in your incubator (eskyor similar container) before sterilising.

    Heat the milk

    Pour the milk into a smaller saucepan. If you have a thermometer, clip it to the saucepan and heat the milk to 90C. Take the milk off the heat and let the saucepan sit in a sink half filled with cold water, to cool the milk quickly.

    When the milk reaches about 35-40C but no higher, add the yoghurt and whisk in thoroughly. Adding the yoghurt to the milk when it's too hot will kill the beneficial bacteria but you need the milk to be warm enough to activate the bacteria, so make sure it's within that temperature range.

    Taking your time to whisk the ingredients thoroughly gives you smooth yoghurt. When the yoghurt is ready, take the sterilised jar or jars out of the water and place on the kitchen bench to cool down slightly.

    Pouring into jars

    While the yoghurt is still hot and the jar is still warm, add the yoghurt to the jar and seal the lid.

    Place the sealed jars in a small esky or similar container and fill it with warm water to a level three-quarters up the sides of the jars to keep them at 35C. Check every so often to make sure the water is still warm; replace with more warm water if it has cooled. Leave in the esky for nine hours. When you take it out, the milk will have set.

    Chill the yoghurt and it will thicken further. It will keep for a week in the fridge.

     

HOMEMADE YOGURT RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Homemade Yogurt Recipe - Food.com - Food.com - Recipes ... image

I've had this recipe for about 30 years and I really can't remember where I got it from. Since I never owned a "yogurt maker", I always used this method. The recipe makes a surprisingly good "plain" yogurt. Cook/prep times do not include the 4 hour setting time or the 8 hour chilling time. **Note: After you make your first batch of homemade yogurt, you can use your homemade plain yogurt as the starter for future batches.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 cups, 8 serving(s)

Number Of Ingredients 2

1/2 gallon whole milk (can use lowfat or skim milk)
1/2 cup mahdzoon or 1/2 cup yogurt starter (off the shelf of the supermarket plain yogurt will do as long as it contains "live cultures")

Steps:

  • Bring milk to just a boil and then set aside to cool.
  • Cool just enough not to bite the finger to touch, (about 120°F).
  • Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
  • Mix well by stirring the starter in, and cover.
  • Completely cover the bowl with towels top and bottom to maintain an even temperature.
  • Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
  • Refrigerate for 8 hours before serving.
  • To store, keep in refrigerator.
  • If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.

Nutrition Facts : Calories 148.8, FatContent 7.9, SaturatedFatContent 4.5, CholesterolContent 24.4, SodiumContent 104.9, CarbohydrateContent 11.7, FiberContent 0, SugarContent 12.3, ProteinContent 7.7

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